Stir-Fried Moo Shu Chicken

Name: Stir-Fried Moo Shu Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Chicken Tenderloin; 3 cups Coleslaw; 1 tbsp Cooking Sherry; 2 tsp Cornstarch; 2 whole Eggs; 3 bunch Green Onion; 2 tbsp Hoisin Sauce; 2 cloves Minced Garlic; 2 tbsp Oyster Sauce; 3 tsp Sesame Oil; 1 oz Shiitake Mushrooms; 2 tsp Soy Sauce; 2 tsp Vegetable Oil; 6 tbsp Water

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Low-Carb

Stir-Fried Moo Shu Chicken features tender strips of chicken tossed with crisp cabbage, silky eggs, and earthy shiitake mushrooms in a glossy blend of hoisin, oyster, and soy sauce. The balance of sweet-savory depth and sesame aroma makes it a standout for weeknight dinners. Serve it with warm pancakes or steamed rice for a satisfying, shareable meal.

Prep20 mins
Cook30 mins
Serves4
DifficultyMedium

1

In a large bowl, whisk together 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch. Add the chicken, toss to coat, and set aside.
2

In a separate bowl, combine the remaining 4 tablespoons water and 1 teaspoon sesame oil. Whisk in the hoisin sauce, oyster sauce, and soy sauce until well mixed; set the sauce aside.
3

Heat 1 teaspoon oil in a skillet over medium heat. Add the eggs and cook for 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
4

Add the marinated chicken to the skillet and cook over medium-high heat for 6 minutes. Flip and cook until golden brown on the outside and the juices run clear, about 6 minutes more; transfer to a plate.
5

Heat the remaining 1 teaspoon oil in the skillet over medium-high heat. Add the cabbage, shiitake mushrooms, garlic, and sherry; cook until the cabbage begins to wilt, about 2 minutes. Add the chicken, sliced egg, and reserved sauce to the skillet; cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Toss in the green onions and serve immediately.